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corn on the cob

Mesquite-Grilled Corn on the Cob with Almond Parmesan & Cilantro-Lime-Avocado Cashew Sauce


  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 ears of corn 1x

Description

A delicious summer corn on the cob recipe your whole family will adore.


Scale

Ingredients

For the Almond Parmesan

  • 3/4 cup slivered almonds
  • 2 tsp sesame oil (toasted)
  • 1/2 tsp garlic powder
  • 1/21 tsp sea salt (fine)
  • 2 tbsp nutritional yeast

For the Cilantro-Lime-Avocado Cashew Sauce

  • 1.5 cups raw cashews (soaked in boiling water for at least 1 hour)
  • 2 tbsp olive oil (extra virgin)
  • 1 cup fresh cilantro
  • 23 large garlic cloves (depending upon your taste)
  • Juice from 1 large lime
  • 1/2 large avocado (ripe)
  • 1/2 jalapeno pepper (with seeds or seeded, whichever you prefer)
  • 1/2 cup water
  • 1/2 tsp sea salt (fine)
  • 1/2 tsp black pepper

For the Corn

  • 6 large ears of corn (in husk)
  • 2 tbsp coconut oil (melted)
  • 1 small sandwich bag

Instructions

For the Almond Parmesan

  1. Place all ingredients in a food processor. Pulse until fine and crumbly. Set aside.

For the Cilantro-Lime-Avocado Cashew Sauce

  1. Place all ingredients except water in food processor. Pulse on high for several minutes. Add water, 1/4 cup at a time until you reach desired consistency. Should be thick and creamy, but not runny.

For the Corn

  1. Fill barbecue with mesquite wood chunks and light using paper instead of lighter fluid. Once wood is ready, place ears of corn on grill, husk and all. Cook until all sides are charred black, usually about 20 minutes, depending upon the heat of your barbecue. Remove from grill and place on a platter to cool for 5-10 minutes before handling.
  2. Remove husk from corn cob and set aside. Brush each piece of corn with melted coconut oil. Sprinkle with Almond Parmesan making sure to reach all sides. Place corn cob back on top of corn husk for serving.
  3. Cut tiny hole in corner of sandwich bag. Fill bag with sauce. Gently squeeze sauce onto top of corn in the pattern of your choice. Fill serving bowl with remaining sauce and serve it on the side.